5 cups – Crispy Rice (or any other type of Rice Krispie like cereal – this one is made with brown rice and is a little healthier than others)

Steps:

In a large pot, combine the Marshmallows, Coconut Oil, and Earth Balance.

Cook on medium-low and stir to mix and prevent sticking.

Once marshmallows are fully melted, mix in cereal and evenly coat.

Press mixture into your pan. I used an 8″ x 13″ pan, but you can use smaller or larger depending on how thick you want your treats.

Once cool, you can cut into squares.

You can be creative and add things like vegan chocolate chips or chocolate candies (there are some knockoff M&M’s we found at Whole Foods that would be amazing in these).

I had some bananas sitting on the counter for a little too long, so I also made some our favorite oil-free, sugar-free banana bread muffins for the trip. They are from the blog called Eat, Drink & Be Vegan and are originally made as a bread. I make them exactly like Dreena does, except put them in muffin papers in my muffin pan. I bake them at 350 for 20 minutes. These would also be easy to make gluten free if needed.